Guide

Protein varies by cut and species: lean beef sits near 25 g/100 g, while tuna and sardines can reach ~29–26 g/100 g.

A standard 1-cup serving of beef lasagna delivers roughly 18–20 grams of protein, with meaty, extra-cheese recipes landing higher.

Per 100 g beef liver offers about 20 g protein with lean calories; a 3-oz cooked slice gives roughly 21 g protein plus standout vitamin A and B12.

Beef leg protein typically lands between 24–31 g per 100 g cooked, depending on the round or shank cut and trim.

One pound of raw beef liver has ~93 g protein; cooked pan-fried beef liver has ~120 g protein per pound due to water loss.

Beef liver provides about 20–26 g of protein per 100 g, with raw around 20.4 g and pan-fried roughly 26.5 g based on USDA data.

Cooked beef lung provides about 20 g of protein per 100 g (≈17 g per 3 oz), with low fat and zero carbs.

One cooked 100 g portion of beef liver packs about 30 g of protein; raw 100 g sits near 20 g, and a typical 85 g cooked slice lands around

Beef vs pork protein is close: lean sirloin and pork loin/tenderloin give ~26–30 g per 100 g cooked, with pork tenderloin slightly better per calorie.

Beef meat protein averages about 26–31 g per 100 g cooked; a 3-oz serving delivers roughly 22–26 g depending on the cut.